- 1 bottle 1.5 lt Yoosh Aloe Vera Drink with a Hint of Honey.
- 1 can (822 g) pineapple pieces in juice
- 5 fresh small/baby carrots
- 5 sachets of Jel-It-In agar powder (Queen brand).
- 2 large fresh lemons
- 2 TBS white sugar
- fresh raspberries to decorate.
- Prepare an area in the refrigerator where you will set (at least 2) soft silicone ice cube trays, or other molds.
- In a blender, whizz the contents of the canned pineapple for 5 seconds, which will give 750ml. Transfer this to a high sided cooking pot.
- Measure out 500ml Yoosh Drink, and add to the pineapple mixture in the pot. Mix in the white sugar. Set aside.
- Squeeze the juice from the 2 lemons, which will give 150ml. Set aside.
- Finely grate the 5 baby carrots into a large heat proof bowl. Mix in the lemon juice to prevent any discoloration. Set aside.
- Add 5 sachets of the Jel-It-In agar powder into the pineapple mixture in the pot and heat on the stove top on High heat for 6 minutes until boiling, stirring frequently. Simmer for at least another 2 minutes.
- Working quickly, with a soup ladle carefully fill the ice cube trays or molds, as the mixture begins to set right away as it cools. Set in the fridge to cool for 1 hour or more.
- With a sharp knife, slice away any spilled or over filled mixture from the trays or molds to give the pieces a flat surface. Unmold and place onto a decorative tray. Garnish with fresh raspberries.
Product used in recipe
- Yoosh - Aloe Vera Drink